Cheesy Potato Cookies: A Savory Indian Snack
1 hour 30 minutes
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About Cheesy Potato Cookies: A Savory Indian Snack
Imagine sinking your teeth into a warm, crispy cookie with a surprisingly cheesy, melt-in-your-mouth center. These Cheesy Potato Cookies are not your average sweet treat; they're a savory sensation, perfect for a unique snack or an unexpected brunch addition.Creamy mashed potatoes and sharp cheddar cheese create a delightful fusion of flavors and textures, enhanced by a hint of spice. This easy recipe transforms the humble potato into a golden-brown delicacy, ideal alongside a steaming cup of masala chai.Prepare to be amazed by the versatility of this budget-friendly staple, and surprise your taste buds with a truly unforgettable culinary experience.
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Recipe Time & More
Prep1 hour 10 minutes
Cook20 minutes
Total1 hour 30 minutes
Ingredients
Dough
- 2 medium Potatoes boiled
- 1 Tbsp Butter softened
- 2 Tbsp Cheddar Cheese grated
- 1 1/2 tsp Salt or to taste
- 1/4 tsp Pepper Powder white
- 1 tsp Dried Fenugreek Leaf crushed
- 1 cup All-Purpose Flour plus extra for dusting
- 3 Tbsp Milk full-fat
For Baking & Brushing
- Ghee as needed, for brushing
- Ajwain Seeds for sprinkling (optional)
Instructions
- In a mixing bowl, combine the mashed potatoes, softened butter, grated cheddar cheese, salt, white pepper powder, and crushed Kasuri Methi. Mix well until everything is evenly distributed.
- Gradually add the all-purpose flour to the potato mixture, mixing with your fingers until it forms a crumbly texture. This helps to evenly incorporate the flour and prevent a gummy dough.
- Add the full-fat milk and knead until a smooth and pliable dough forms. Be careful not to overknead, as this can make the cookies tough. Form the dough into a disc.
- Wrap the dough disc tightly in parchment paper or plastic wrap and refrigerate for at least 30 minutes. Chilling helps the dough firm up, making it easier to roll and cut.
- Preheat your oven or idli cooker to 350°F (175°C). If using an idli cooker, preheat it for 10 minutes on low to medium heat with a layer of salt at the bottom. The salt helps distribute the heat evenly.
- On a lightly floured surface, roll out the chilled dough to a medium thickness (about 1/4 inch). Use a cookie cutter or a glass to cut out desired shapes.
- Place the cut-out cookies onto a baking sheet lined with parchment paper. Brush the tops of the cookies with ghee and sprinkle with ajwain seeds, if desired. The ghee adds a rich flavor and helps create a golden-brown crust.
- Bake for 15-20 minutes, or until the edges are golden brown and the cookies are firm to the touch. If using an idli cooker, bake for approximately 15 minutes on medium heat.
- Remove the cookies from the oven or idli cooker and let them cool slightly before serving. These savory cookies are best enjoyed warm with a cup of hot masala chai.
Recipe Notes
Good To Know
- For extra crispiness, chill the shaped cookies in the refrigerator for 15-20 minutes before baking. This helps prevent spreading and gives a better texture.
- If you want to amp up the Indian flavors, sprinkle a pinch of chaat masala or a little red chili powder on top of the cookies before baking.
- To make these cookies gluten-free, substitute the all-purpose flour with chickpea flour (besan). This also adds a nutty depth and pairs well with the fenugreek leaves.
- Leftover cookies can be reheated in a toaster oven or air fryer for 2-3 minutes to restore their crispness. Avoid microwaving, as it may make them soggy.
Expert Tips
- Don't overmix the dough, as this can make the cookies tough. Mix just until the ingredients are combined.
- For even baking, ensure your baking sheet is placed in the center of the oven and rotate it halfway through baking.
- Experiment with different spices! Ground cumin, coriander, or even a touch of turmeric can add interesting flavor dimensions.
Storage Instructions
- Store leftover cookies in an airtight container at room temperature for up to 3-4 days.
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Recipe Nutrition
Calories: 63kcalCarbohydrates: 11gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 342mgFiber: 1g
Swathi Joshnaa Sathish
Articles: 20
3 Comments
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What a great recipe! Thanks for sharing.
This is wonderful! Can’t wait to taste it.
Looks so delectable! Thanks for posting.